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Pumpkin pie you can pick up with one hand. The crust is almond and coconut flour held together with maple syrup and coconut oil — it bakes in fifteen minutes and never has to be rolled.
The crumble goes on partway through rather than at the start. Put it on at the beginning and it’s dark brown by the time the filling has set.
Two ways to eat them: chilled in the fridge for a few hours, or straight from the freezer, which turns them into something closer to pumpkin pie ice cream.
Bottom crust
1 ½ cups almond flour
¼ cup coconut flour
¼ cup maple syrup
⅓ cup coconut oil
1 tsp pure vanilla extract
¼ tsp salt
Pie Filling
1 (15 oz) can organic pumpkin puree
¼ cup organic brown coconut sugar
¼ cup maple syrup
¼ cup coconut cream
2 ½ tbsp arrowroot starch/cornstarch (if not feeling the vegan route, you can substitute with 2 eggs as the binder)
1 ¾ tsp pumpkin pie spice
1 tsp pure vanilla extract
¼ tsp salt
Top crumble
½ cup almond flour
1 tbsp maple syrup
1 ½ tbsp coconut oil
¼ tsp vanilla extract
Dash of salt
Optional Garnish
Coco whip
Chopped pecans
1Preheat oven to 350F and grease a silicone 8x8 baking dish (or line your dish with parchment paper).
2Bottom Crust: In a medium bowl, mix together almond flour, coconut flour, pure organic maple syrup, coconut oil, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.
3Bake for 15 minutes or until golden brown, and let the crust cool off.
4Pie Filling: In a blender or large bowl, mix all your pie filling ingredients together.
5Pour the pumpkin pie filling on top of the crust and bake in the oven for 30 minutes.
6While pie is baking, make your crumble. In the same bowl you made the crust, mix together all your top crumble ingredients.
7After 30 minutes, take the pie out and sprinkle the crumble over the top of the pie. Place back in oven and bake for an additional 25 minutes.
8Once removed from oven, let pie cool down. Cut slices and leave in baking dish.
9You can either freeze the dish and eat it cold as a frozen treat (tastes like a pumpkin pie ice cream dessert) or refrigerate 4-6 hours, or preferably overnight to allow bars to solidify. Once taken out, remove bar slices and serve (we often add a dollop of So Delicious coco whip on top). Enjoy!
Ingredients
Bottom crust
1 ½ cups almond flour
¼ cup coconut flour
¼ cup maple syrup
⅓ cup coconut oil
1 tsp pure vanilla extract
¼ tsp salt
Pie Filling
1 (15 oz) can organic pumpkin puree
¼ cup organic brown coconut sugar
¼ cup maple syrup
¼ cup coconut cream
2 ½ tbsp arrowroot starch/cornstarch (if not feeling the vegan route, you can substitute with 2 eggs as the binder)
1 ¾ tsp pumpkin pie spice
1 tsp pure vanilla extract
¼ tsp salt
Top crumble
½ cup almond flour
1 tbsp maple syrup
1 ½ tbsp coconut oil
¼ tsp vanilla extract
Dash of salt
Optional Garnish
Coco whip
Chopped pecans
Directions
1Preheat oven to 350F and grease a silicone 8x8 baking dish (or line your dish with parchment paper).
2Bottom Crust: In a medium bowl, mix together almond flour, coconut flour, pure organic maple syrup, coconut oil, vanilla extract, and salt. Press down into the bottom of the pan to create your crust layer.
3Bake for 15 minutes or until golden brown, and let the crust cool off.
4Pie Filling: In a blender or large bowl, mix all your pie filling ingredients together.
5Pour the pumpkin pie filling on top of the crust and bake in the oven for 30 minutes.
6While pie is baking, make your crumble. In the same bowl you made the crust, mix together all your top crumble ingredients.
7After 30 minutes, take the pie out and sprinkle the crumble over the top of the pie. Place back in oven and bake for an additional 25 minutes.
8Once removed from oven, let pie cool down. Cut slices and leave in baking dish.
9You can either freeze the dish and eat it cold as a frozen treat (tastes like a pumpkin pie ice cream dessert) or refrigerate 4-6 hours, or preferably overnight to allow bars to solidify. Once taken out, remove bar slices and serve (we often add a dollop of So Delicious coco whip on top). Enjoy!
